Chicken paprikash

INGREDIENTS:

4 chicken breast fillets
4 chicken thigh fillets
3 Tbsp olive oil
2 onions
3 Csp salt
2 Csp red paprika powder
2 pinch of pepper
1 Csp marjoram
1 Tbsp flour
2 Tbsp sour cream
a bunch of parsley
3 Tbsp water
250 ml ( 1 cup ) water
Dumplings:
2 eggs
15 Tbsp ( 300 g ) flour
250 ml ( 1 cup ) water
2 Csp salt

Slice the onion and put it into the 3 Tbsp oil what is preheated ( 120 C / 250 F ) in a pan, and fry it until the onion becomes pinkish - brownish.

Add 2 Csp red paprika powder and mix it, then put into the chicken fillets and mix it.

Add 3 Csp salt, 1 Csp marjoram, 2 pinch of pepper, then pour 250 ml ( 1 cup ) of water to it and cook it on mid heat for 30 minutes until the meat becomes soft.

Mix 1 Tbsp flour, 3 Tbsp water and 2 Tbsp sour cream in a bowl, then pour it into pan of ragout, then add some cutted parsley to it, and boil it for 2 more minutes.

Mix 2 eggs, 300 g ( 15 Tbsp flour ), 2 Csp salt and 250 ml
( 1 cup ) water in a big bowl until it becomes smooth paste, then put it into boiling water using a paste cutter for about 1-2 minutes.

Pour off the water or use a colander to get the dumplings.